Instant Pot Butternut Squash Soup
User Reviews
5
Instant Pot Butternut Squash Soup
Description
Instant Pot Butternut Squash Soup brings together butternut squash, onion, garlic, carrot, and potato simmered under pressure with chicken or vegetable broth, then blended smooth for a rich, creamy consistency. The addition of ground cinnamon and nutmeg imparts subtle warmth and complexity, complementing the natural sweetness of the squash and carrot.
The recipe begins by sautéing onion in butter and olive oil, then layers in garlic and vegetables before pressure cooking. After blending to a smooth texture, coconut milk is stirred in to add silkiness and a delicate coconut flavor that rounds out the soup. Seasoning with salt and pepper is adjusted to taste for balance.
This soup suits cooler days, served as a starter or light main. It pairs well with crusty bread or a simple salad. The pressure cooker shortens the cooking time without sacrificing depth of flavor.
Using canned coconut milk adds richness, with options to reduce broth quantity for thicker texture. Recipe notes advise about peeling butternut squash by cutting into manageable pieces. The soup keeps well refrigerated for several days and can be reheated gently.
Ingredients
- 4 pounds butternut squash peeled, seeded, & cut into pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 large carrot peeled & sliced
- 1 large russet potato peeled & diced
- 3 cups chicken broth or veggie broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- 1 (5.4 ounce) coconut milk I used full fat, can
Instructions
- Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel a squash, I cut it into quarters and use a knife to cut the peel off since it's thick, and I find potato peelers don't do a good job.
- Add the oil, butter, and onion to your Instant Pot. Sauté for about 5 minutes.
- Add the garlic, followed by the broth, cinnamon, nutmeg, carrot, potato, and squash to the Instant Pot. Close the lid, set the valve to "sealing", and cook on high pressure for 10 minutes. It'll take 10-15 minutes for your IP to get up to pressure.
- Once the countdown has finished, you can either do a quick pressure release right away or let the pressure release naturally.
- Blend the soup using either a stick/immersion blender (that's what I used) or a regular blender. Do this carefully (you may want to let the soup cool for a while first).
- Stir in the coconut milk and season with salt & pepper as needed (I was fairly generous with both - I would add at least 1/2 teaspoon salt).
Notes
- Use a small can of coconut milk (about 5 ounces) for a silky finish; full-size cans can be halved as needed.
- To peel butternut squash easily, cut into quarters and slice off the thick peel with a knife rather than a peeler.
- Reducing broth to 2.5 cups will yield a thicker soup.
- The Instant Pot requires time to come to pressure and release; total cook time includes this inactive time.
- The soup stores well in the refrigerator and reheats gently on the stove or in a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 475mg | 20% |
| Potassium | 1540mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 34208IU | 684% |
| Vitamin C | 78mg | 87% |
| Calcium | 173mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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